Mediterranean Deviled Eggs

Posted by Olivia on Thursday, March 29th, 2018

Mediterranean Deviled Eggs

Lots of left over Easter Eggs? We've got you covered! Try these protein packed, Medirerranean-style deviled eggs!

  • 2 Tbsps Robust Master Blend Extra Virgin Olive Oil
  • 1 dozen large eggs
  • 1/2 cup mayonnaise
  • 1 tsp dijon mustard
  • 1 tbsp capers, chopped
  • 1 tbsp kalamata olives, pitted and chopped
  • 1 tbsp sundried tomatoes, chopped
  • 2 tbsp fresh basil, minced
  • 1 tsp caper brine
  • salt and pepper to taste

  1. Place eggs in a medium saucepan and cover with water. Bring to a boil and cook for 5 minutes. Turn off the heat and let the eggs sit in the hot water for 15 minutes.
  2. Cool and peel eggs under cold running water.
  3. Slice the eggs in half carefully, remove the yolks and place in a medium bowl. Then mash yolks well with a fork.
  4. In a small food processor, combine the mayonnaise, mustard, capers, olives, sundried tomatoes, olive oil, basil, and caper brine and blend until mostly smooth.
  5. Fold the mayonnaise mixture into the mashed egg yolks until smooth and season with salt and pepper to taste.
  6. Pipe or spoon mixture into the egg white halves.
  7. Serve cold or at room temperature and enjoy!
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